Creamy Vegan Meatballs
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 40 min
- Makes: 14 pieces
- Cost: Low
PRESENTATION
The creamy vegan meatballs are a main course that combines taste, lightness, and creativity, perfect for bringing a healthy yet flavorful alternative to the table. With their soft inside and slightly crispy outside, they will win over even those who do not follow a vegan diet.
What makes them special is the balance between the delicacy of the pumpkin cream and the bold character of the baked chickpea meatballs. A harmonious and colorful dish to be served for a family lunch or a dinner with friends, whether vegetarian or not.
Another aspect you will appreciate is their versatility: the creamy vegan meatballs lend themselves to a thousand interpretations, they can be enriched with spices, herbs, or seeds to customize their flavor and adapt to your preferences!
Don't miss out on these vegan meatball recipes as well:
- Cannellini bean meatballs
- Millet vegetable meatballs with broad bean cream
INGREDIENTS
- For 14 meatballs
- Precooked chickpeas 2.1 cups (500 g)
- Spring onions 1.5 oz (40 g)
- Chickpea flour ⅓ cup (30 g)
- Nutritional yeast 2 ½ tbsp (20 g)
- Thyme to taste
- Parsley to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Breadcrumbs 1 ½ cup (150 g) - (for breading)
- For the pumpkin cream
- Delica pumpkin 0.75 lb (350 g) - (already cleaned)
- Shallot 1
- Vegetable broth 0.8 cup (200 g)
- Thyme to taste
- Bay leaves to taste
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Creamy Vegan Meatballs
To prepare the creamy vegan meatballs, first make the vegetable broth following our recipe. Clean the pumpkin and cut it into cubes 1. In a pot, pour the oil, add the shallot 2, and sauté for a few minutes. Then add the pumpkin 3.
Season with salt 4 and pepper, then flavor with thyme and bay leaf. Cover with vegetable broth 5, close with a lid 6, and cook over medium heat for about 20 minutes until the pumpkin becomes soft.
Meanwhile, finely chop a scallion 7 and place it in a mixer 8 along with the chickpeas and chopped parsley 9.
Add the thyme 10, nutritional yeast 11, and oil 12.
Season with salt 13 and pepper, then blend until you obtain a homogeneous mixture 14. Transfer everything into a bowl and add chickpea flour 15.
Mix until you obtain a moldable dough 16. Form the meatballs 17 and roll them in breadcrumbs 18.
Place the meatballs on a baking sheet lined with parchment paper and drizzle with a little oil 19. Bake in a preheated ventilated oven at 390°F for about 25 minutes, turning them halfway through cooking 20. Remove the herbs and blend with an immersion blender 21 until you obtain a smooth and homogeneous cream.
You are ready to plate: spread the pumpkin cream on the bottom of the plate 22, then place the meatballs 23 and a few marjoram leaves 24.
Finish with a drizzle of oil 25 and a sprinkle of pepper 26. Your creamy vegan meatballs are ready to be served 27!